Meat-free May!

a bit of an explanation (and discussion in the comments!) here

A month’s worth of dinners:

Mon 31: Roasted vegetable stack with haloumi served on mushy peas

Sun 30: Grilled cheese on toast (home late from the coast)

Sat 29: Vegetable au gratin (by my Mum, at her place)

Fri 28: Yvette’s chickpea curry and rice

Thurs 27: Broccoli, sweet potato and pearl barley soup with toasted flatbread

Wed 26: Me: Spinach and ricotta frittata with mashed potato and peas; rest of family: sausages, mash and peas

 Tues 25: Grownups: Spinach and ricotta frittata; Kids: vegemite toast (*slight grinding of teeth*)

Mon 24: Grownups: Pumpkin and goat’s cheese lasagne; Kids: penne with passata and grated cheddar

Sun 23: Pumpkin and goat’s cheese lasagne (Nigella Lawson recipe – YUM)

Sat 22: Soft boiled eggs with vegemite toast soldiers

Fri 21: Home-delivered vegetarian pizza from Crust (yes, again. Bad back-ache. Tired. A welcomed dinner solution.)

Thurs 20: Pumpkin soup with crunchy oven-baked flatbread

Wed 19: Mushroom and ricotta rigatoni bake

Tues 18: Vegetable and bean stew topped with thin sliced baked potatoes

Mon 17: Vegetable and barley soup with warm homemade rolls

Sun 16: Leftovers from BBQ with friends: vegetarian sausages, pesto orichiette, tomato risotto.

Sat 15: Kids – Rigatoni with passata and cheddar. Us – babysitter and dinner date!

Fri 14: Pumpkin and pea risotto [+Friday night dessert night: Homemade vanilla icecream!]

Thurs 13: Homemade baked beans with toast and guacamole

Wed 12: Poached asparagus, potato, eggoplant, marinated tofu, goat’s cheese salad (+ Adam cooked the kids sausages)

Tues 11: Quesadilla’s with guacamole

Mon 10: Penne with puy lentil ‘bolognaise’

Sun 9: Margherita pizza – delivered! From Crust!

Sat 8: Vegetarian moussaka with rocket and parmesan salad

Fri 7: Lemon, broccoli and basil risotto (EPIC FAIL: ended up eating leftover pumpkin soup and toast with avocado. Talked about it here)

Thurs 6: Antipasto wraps (greek pita bread with oven roasted tomatoes, fried eggplant, pickles, cheddar, rocket and hummus)

Wed 5: Pumpkin soup made with red lentils and quinoa & fresh homemade bread

Tues 4: Baked zucchini slice with a roast potato, pumpkin and sweet potato salad

Mon 3: Ratatouille with organic wholemeal pasta

Sun 2: Vegetarian handmade noodles and dumplings in Chinatown

Sat 1: Homemade roast pumpkin, pesto and goat’s cheese pizza


Interested in eating more meat-free meals and looking for a bit of inspiration? Maybe one of these ideas might suit you!

  • Ratatouille (serve with wholemeal pasta)
  • Antipasto wraps (greek pita, roast tomatos, fried eggplant, pickles, cheddar, rocket, hummus)
  • Vegetarian moussaka
  • Spinach and barley dumplings (good in soup or with a sauce) (fromLaurel’s Kitchen)
  • Sweetcorn fritters with rocket and roast tomatoes
  • Vegetable and barley stew (potatoes on top)
  • Homemade baked beans
  • Bean nachos
  • Stir fry vegetables with udon noodles
  • Jacket roast potato with sour cream, cheese, chives and lentils
  • Oodles of noodles
  • Roast vegetable stack
  • Fried rice
  • Refried beans
  • ‘Deconstructed’ salad
  • Vegetable curry with rice
  • Annapurna dahl bhat with rice
  • Foccaccia with avocado, roast tomato, roast capsicum, roast eggplant and cheese
  • Haloumi salad
  • Falafel
  • Potato skins with tomato salsa and sour cream
  • Cous cous with roasted vegetables
  • Aubergine parmigiana (from
  • Baked Cannelloni (from
  • Calzone (from
  • Quesadillas with guacamole (from
  • Arancini balls ( recipes)
  • Spinach and feta roll ( recipes)
  • Thai rice paper rolls ( recipes)
  • Ricotta, sundried tomatos and parsely empanadas ( recipes)
  • Chick pea and cous cous burgers ( recipes)
  • Spinach filo triangles
  • Gnocchi with pesto
  • Chargrilled vegetable tarts
  • Vegetarian pad thai (from
  • Potato galette with poached egg and salad (from
  • Vegetarian spring rolls (from
  • Vegetable samosas
  • Vegetarian shepherd’s pie (from Laurel’s Kitchen)
  • Swedish Bean Balls (from Laurel’s Kitchen p.302)
  • Vegetarian sausage casserole cooked with baked beans and sliced potato
  • Chickpea and spinach curry
  • Mushroom-stuffed rigatoni
  • Vegie burgers
  • Pumpkin and goat’s cheese lasagne (Nigella Lawson)

 Homemade pizzas:

  • Roast pumpkin, pesto and goats cheese pizza
  • Tomato, basil and mozzarella


  • Beetroot, basil, pinenut and fetta risotto
  • Lemon, parmesan and white wine risotto
  • Mushroom risotto
  • Roast pumpkin and pea risotto


  • Boiled eggs with toast soldiers
  • Mushroom quiche
  • Zucchini slice
  • Spinach quiche
  • Vegetable frittata
  • Scrambled eggs with Turkish toast and goats cheese
  • Broccoli and cheese frittata


  • Mushrooms, shallots, garlic and white wine pasta           
  • Ricotta, pumpkin and leek ravioli (masterchef recipes)
  • Pasta primavera
  • Lentil bolognaise
  • Fresh tagliatelle with broccoli and cheese sauce (from Jamie at Home p32)
  • Creamy tomato pasta
  • Macaroni cheese
  • Lasagne al forno (from Laurel’s Kitchen)


  • Pumpkin soup with red lentils + quinoa
  • Creamy asparagus soup with poached egg on toast (from Jamie at Home)
  • Corn chowder (from Laurel’s Kitchen)
  • Pea soup (from Laurel’s Kitchen)
  • Vegetable and barley soup
  • Minestrone soup
  • Potato and leek soup
  • Mushroom soup (from
  • Tomato soup (from

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